Introduction:

we will delve into the origins of the original philly cheesesteak, exploring its humble beginnings and the factors that have contributed to its distinctive and scrumptious flavor. From the choice of meat to the sautéed onions, melted cheese, and perfectly chosen roll, we’ll uncover the key elements that make this sandwich a true culinary treasure. Join us on a journey through time and taste as we explore the essence of the original Philly cheesesteak and the cultural significance it holds for the City of Brotherly Love and beyond.

Ingredients Original Philly Cheesesteak Recipe:

1. 1 lb Thinly Sliced Ribeye steak (or top sirloin)
2. 4 hoagie rolls or sub rolls
3. 1 large onion, thinly sliced
4. 1 large green bell pepper, thinly sliced
5. 8 oz provolone cheese, sliced
6. 2 tablespoons vegetable oil
7. 2 tablespoons butter
8. Salt and pepper, to taste
9. Optional: pickled hot cherry peppers or banana peppers (for a spicy kick)

Instructions Original Philly Cheesesteak Recipe:

Prepare the Meat:

Place the ribeye steak in the freezer for about 30-45 minutes. This will make it easier to slice it thinly.

Slice the Meat:

Remove the ribeye from the freezer and use a sharp knife to cut it into very thin slices. You can also ask your butcher to do this for you.

Sauté the Onion and Bell Pepper:

1. In a large skillet or griddle, heat 1 tablespoon of vegetable oil over medium-high heat.
2. Add the thinly sliced onion and green bell pepper to the skillet. Season with a pinch of salt and pepper.
3. Sauté the vegetables until they become soft and slightly caramelized, about 5-7 minutes. Remove them from the skillet and set aside.

Cook the Meat:

1. In the same skillet, add the remaining 1 tablespoon of vegetable oil.
2. Add the thinly sliced ribeye to the skillet and season with salt and pepper to taste.
3. Cook the meat for 2-3 minutes until it’s cooked through, stirring occasionally. Avoid overcooking to maintain tenderness.

Assemble the Cheesesteaks:

1. Preheat your oven to 350°F (175°C).
2. Split the hoagie rolls or sub rolls in half, leaving one side attached to form a pocket.
3. Place a couple of slices of provolone cheese on one side of each roll.
4. Add a generous portion of the cooked ribeye on top of the cheese.
5. If desired, add some sautéed onions and bell peppers on top of the meat.
6. Optionally, you can add some pickled hot cherry peppers or banana peppers for extra heat.

Melt the Cheese:

1. Close the rolls and wrap each sandwich in aluminum foil.
2. Place the wrapped cheesesteaks in the preheated oven for about 5 minutes or until the cheese has melted.

Optional Broil:

For an extra touch, open the foil-wrapped cheesesteaks and broil them for 1-2 minutes until the bread becomes slightly toasted.

Serve and Enjoy:

1. Remove the cheesesteaks from the oven and unwrap them.
2. Serve your authentic Philly cheesesteaks immediately while they’re warm and gooey.
3. Enjoy the classic combination of flavors and textures in every bite!

Pro Tips:

1. Traditional Philly cheesesteaks use Cheez Whiz as the cheese, but provolone is a more widely available and equally delicious option.
2. Make sure to use thinly sliced ribeye or top sirloin for an authentic taste and texture.
3. If you can’t find hoagie rolls, you can use sub rolls, Italian rolls, or even a baguette as a substitute.
Remember, the key to a fantastic Philly cheesesteak is to keep it simple, flavorful, and let the high-quality ingredients shine. Enjoy your delicious homemade Philly cheesesteaks!

Conclusion:

The Original Philly cheesesteak recipe provided above captures the essence of this delectable sandwich. Thinly sliced ribeye or top sirloin is cooked to perfection and paired with sautéed onions and bell peppers, all topped with gooey provolone cheese. For those who prefer a little heat, pickled hot cherry peppers or banana peppers can be added for an extra kick.

FAQS:

Q1: What gives Philly cheesesteak its flavor?

A1: Several factors contribute to the distinctive and delicious flavor of a Philadelphia cheesesteak:

1. Thinly Sliced Ribeye or Top Sirloin: The use of thinly sliced ribeye or top sirloin is crucial to the flavor of the cheesesteak. The marbling and tenderness of these cuts of beef result in a juicy and flavorful filling.

2. Sautéed Onions and Bell Peppers: The combination of sautéed onions and bell peppers adds sweetness and depth of flavor to the cheesesteak. The caramelized onions and slightly softened peppers complement the savory beef.

3. Provolone Cheese: While Cheez Whiz is traditionally used in Philadelphia, provolone cheese is a more widely accepted and readily available option. The melted provolone adds creaminess and enhances the overall taste of the sandwich.

4. Seasoning: Simple seasoning with salt and pepper is usually enough to highlight the natural flavors of the beef and vegetables without overwhelming them.

5. The Roll: The choice of roll is essential, and a traditional Amoroso or similar soft, long roll is preferred. The roll should be sturdy enough to hold the filling but soft enough to absorb the flavors.

6. Optional Spicy Peppers: Some variations of the cheesesteak include pickled hot cherry peppers or banana peppers, adding a tangy and spicy element to the sandwich for those who enjoy a kick of heat.

7. Technique: The cooking technique plays a significant role in flavor development. The meat should be cooked quickly over high heat to retain its tenderness and natural juices.

8. The History and Tradition: Part of the cheesesteak’s flavor comes from its rich history and cultural significance in Philadelphia. The unique blend of ingredients and the way they are assembled have become an integral part of its iconic taste.

When all these elements come together, the result is a mouthwatering combination of flavors and textures that have made the Philly cheesesteak a beloved sandwich around the world.

Q2: Did the original Philly cheesesteak have cheese?

A2: he original Philly cheesesteak, as created by Pat Olivieri in the 1930s, did not actually have cheese. The story goes that Pat Olivieri, a hot dog vendor in South Philadelphia, decided to grill some thinly sliced beef on his hot dog grill one day. The aroma of the cooking beef attracted the attention of a cab driver, who asked Pat to try the meat in a sandwich instead of his usual hot dog. Pat complied, placing the grilled beef on a roll. The cab driver loved it so much that he returned the next day for another sandwich, and he brought along some friends.

Initially, the sandwich only consisted of thinly sliced beef and the roll. It was a simple and delicious combination on its own. The addition of cheese came later as the sandwich gained popularity and evolved. Legend has it that one day, Pat’s brother, Harry Olivieri, who was also involved in the business, decided to add some cheese to the sandwich to give it an extra layer of flavor. The cheese melted over the hot beef, enhancing the taste and texture of the sandwich. It was an instant hit with customers, and thus, the cheesesteak with cheese was born.

Over time, the cheesesteak with cheese, particularly with Cheez Whiz, became the most popular version and is what most people think of today when they hear “Philly cheesesteak.” However, it’s essential to remember that the original version was simply thinly sliced beef on a roll, and the addition of cheese came later as a delicious and iconic twist to the sandwich.